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Salt-Encrusted Prime Rib

 Salt-Encrusted Prime Rib
Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. —Roger Bowlds, Bakersfield, California
10 ServingsPrep: 15 min. Bake: 2-1/4 hours + standing


  • 1 box (3 pounds) kosher salt (about 6 cups), divided
  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons cracked black pepper
  • 2 teaspoons garlic powder
  • 1/2 cup water


  • Preheat oven to 450°. Line a shallow roasting pan with heavy-duty
  • foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in.
  • layer.
  • Brush roast with Worcestershire sauce; sprinkle with pepper and
  • garlic powder. Place roast on layer of salt, fat side up. In a small
  • bowl, mix water and remaining salt (mixture should be just moist
  • enough to pack). Beginning at the base of the roast, press salt
  • mixture onto the sides and top of roast.
  • Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4
  • hours or until a thermometer reaches 130° for medium-rare;
  • 145° for medium. (Temperature of roast will continue to rise
  • about 15° upon standing.) Let stand 20 minutes.
  • Remove and discard salt crust; brush away any remaining salt. Carve
  • roast into slices. Yield: 10 servings.

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Salt-Encrusted Prime Rib (continued)

Nutritional Facts: 5 ounces cooked beef equals 325 calories, 18 g fat (7 g saturated fat), 107 mg cholesterol, 900 mg sodium, 2 g carbohydrate, trace fiber, 37 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.